new to fudge making

New to Fudge Making

1. Science 2. History 3. Basic Technique 4. Equipment 5. Tips 6. Troubleshooting I have been making fudge for a few years now, but I am still learning. There are many different techniques and you just have to find which one works best for you. I still have the odd ‘fail’, and rather than giving…

New To Meringue

1 Basic Recipes 2 Basic Kit 3 Tips & Tricks When people say meringue, they may not realise it but they are usually referring to French Meringue – a mixture of stiffened egg whites and sugar. Though there are a few different types of meringue, they all start off by beating egg whites until they…

jam making

New To Jam Making

Contents 1 FAQs 2 Basic Recipe 3 Basic Kit 4 Tips & Tricks Jam is delicious on toast, on warm crusty bread, on a crumpet, or in a tart – there really is nothing quite like heaps of sweet and fruity preserve for lifting the spirits. The precise origins of jam have been lost in…

New to sauces

New To Sauces

Contents Making a Roux Roux Ready Reckoner Basic Recipes Basic Kit Tips & Tricks Making a Roux The building blocks for a good sauce is a roux. A roux is made by cooking flour with an equal weight of fat. It is a thickener for three ‘mother’ sauces from classic french cooking, béchamel, velouté, and…

tips and tricks for cake decorating

New To Cake Decorating

This post is by no means an exhaustive list of tips, but if you are new to this, then hopefully it will start you on the right path. Contents 1 Basic Recipes 2 Basic Kit 3 Tips & Tricks Covering with Fondant Covering with Buttercream Covering with Ganach Covering with Royal Icing Do you love…